Jul 17 2026
Restaurants›Mariposa›Piri Piri Chicken Ballotine Recipe

Piri Piri Chicken Ballotine Recipe

Inspired by Mariposa
Time2h
Serves4

Deboned whole chicken, fondant potatoes, lemon-herb saffron couscous, Berbere aioli

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Ingredients

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Chicken

Fondant Potatoes

Lemon-Herb Saffron Couscous

Berbere Aioli

Method

Preparation of Chicken Ballotine

  1. 1

    Marinate the Chicken

    Rub the deboned chicken with Piri Piri sauce, salt, and black pepper. Allow it to marinate for at least 1 hour in the refrigerator.

  2. 2

    Roll and Tie

    Lay the marinated chicken flat, roll it tightly, and tie it with kitchen twine. This will help it retain its shape while cooking.

Cooking the Fondant Potatoes

  1. 3

    Prepare the Potatoes

    Peel and cut the potatoes into cylindrical shapes. Heat butter in a skillet over medium heat and sear the potatoes until golden brown on all sides.

  2. 4

    Cook in Stock

    Add vegetable stock and fresh thyme to the skillet, cover, and simmer for about 20 minutes or until the potatoes are tender.

Cooking Couscous

  1. 5

    Prepare Couscous

    In a saucepan, bring water to a boil. Add saffron threads, salt, and couscous. Stir, cover, and remove from heat. Let it sit for 5 minutes.

  2. 6

    Fluff and Season

    Fluff the couscous with a fork, then mix in lemon juice and chopped parsley.

Making Berbere Aioli

  1. 7

    Mix the Ingredients

    In a bowl, combine mayonnaise, Berbere spice, minced garlic, and lemon juice. Mix well until smooth.

Cooking the Chicken

  1. 8

    Cook the Ballotine

    Preheat the oven to 180°C (350°F). Place the tied chicken ballotine in a baking dish and roast for about 45 minutes or until the internal temperature reaches 75°C (165°F).

Plating

  1. 9

    Serve

    Slice the chicken ballotine and serve it alongside fondant potatoes and saffron couscous. Drizzle with Berbere aioli.

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